My Recipes published at DELICOOKS, and 4 delicious recipes for you to celebrate 3 Years of Blogging!

Snails&Mint Tapa – Picture courtesy: Becky Lawton

This looks like a déjà vu to me… The Summer heat, my daughter being away to one of the most beautiful Spanish islands with her friends on a summer camp, me seating in front of the computer and thinking about a new post again…

That’s how it all started 3 years ago. My husband convinced me that starting a blog could be a positive experience… and here I am, 3 years after… when I look back I see how this blog has helped me to grow as a person, as a cook and as an amateur photographer. It’s been my therapy and my hobbie; yeah, there’s been ups and downs, blogging fever and blogging fobia; but I’m still here and the experience has been highly positive and enriching. Thank you all ♥ for being there and making it possible.

So, since it’s time to celebrate, today I will give you not only one but 4 recipes!!! Why is that? Well, remember that back in March I had the luck and pleasure to cook for DELICOOKS? If you don’t, then follow this link to get updated… Delicooks is now in English and they have published my recipes and a personal interview!!!. You can also get it all in Spanish here.
Well, take a good seat because here it is!

Back in March Fernanda Algorta ( Delicooks web designer) and Becky Lawton (Delicooks profesional food photographer) got in touch with me to arrange a visit to Becky’s studio and prepare a personal Spanish Menu. Picking up the recipes was hard for me, none seemed to be good enough and easy enough to present… but I finally chose Caracoles (which I love), Zucchini puree (one of the easiest recipes I know), Stuffed potatoes (a humble and delicious recipe) and Rossejat de fideus (toasted noodles; one of my favorites). You can find all these recipes in my blog, but if you follow the links they will take you to an optimized and improved version.

Cooking for the family is one thing, cooking for friends and guests takes you to an upper level, but cooking for profesionals… that scared me to death!!!! Aaaaahh, I was really nervous. Not only that day but also the week before and the days after!
But, I couldn’t find nicer people than those at Delicooks: Becky was the sweetest and most comprehensive person; Iker Erauzkin, the profesional cook I had cooking lessons with, came to say hi; that was really nice of him and I feel so grateful. And Fernanda and Gloria (the interviewer) were really friendly and sweet.
♥What a great experience♥Please follow the links and prepare a seasonal Spanish Menu wherever you live! I hope you enjoy the recipes as much as my family does :D. Aren’t the pictures stunning? How lucky to have one of the best food photographers shooting my recipes! Thanks so much Becky for your kindness and sweet demeanor!

For those of you interested in Becky’s photography, please follow the link.
And for those of you interested in the interview Delicooks published in its web, please follow this link and get to know me in depth ;D.

The Eating Good Feeling Good first Roundup on Olive oil will be finally published during the second week of July and the announcement of the new Ingredient by the end of that week too. Sorry people… I have a trip to Madrid and will come back with succulent pictures and traditional recipes :D.

If my name was Alice, I would tell you that I just came back from Wonderland!!! Eventhough, some hours have passed now... I'm still so high on Endorphins!!!
Endorphins are endogenous opioid polypeptide compounds. They are produced by the pituitary gland and the hypothalamus in vertebrates during exercise,[1] ...

Since I first tasted this recipe at the hotel's restaurant in Budapest a year ago, I've been trying to perform it at home and last spring I achieved the best results! It is so simple and delicious :D. Of course, if you can get fresh peas is much better, ...

Spring is hereand your love is near...take this #10 potionand get yourself in motion!!!Poetry is not one of my hidden qualities, he he :D. But maybe I should mention that I prepared the potion this weekend and both my husband and I liked a lot... the ...

SAUCES
ALLIOLI - Original from Catalonia
ROMESCO - Original from Catalonia
RICE
PAELLA - Original from Valencia
BLACK RICE (ARROS NEGRE) - Original from Catalonia and Valencia.
SEAFOOD PAELLA - Derived from the original one. Could have started in Valencia or Catalonia.
SOUPS AND PUREES
GAZPACHO - ...